08 Jan Please The Palate Pick of the Week: Contemporary Fusion Cuisine at Hanchic
You know you’ve had a great meal when you cannot stop thinking about it. And I cannot stop thinking about the meal I had at Hanchic this week. The creativity of the dishes and the combinations of flavors, I am already thinking about when I can return. That is why Hanchic in Koreatown is the Please The Palate pick of the week.
Tucked in a shopping mall a few blocks beyond the eastern edge of Koreatown, Hanchic is not your classic Korean restaurant. There are no air vents to try to minimize the smoke from the grills because this is not Korean BBQ. Instead, it is a simply decorated space with a modern flare serving up a creative menu of contemporary fusion that showcases a playful twist on traditional Korean dishes with Western influences and flavors.
Like the food served at Hanchic, the name of the restaurant is a play on the word for traditional Korean food (hansik) with a “chic” twist. Hanchic was opened in September 2020 by Dustin Lee, Kevin Son, and Chef Kyungbin “Justin” Min. Min was born in Korea, raised in Los Angeles, and attended culinary school at Pasadena’s Le Cordon Bleu College of Culinary Arts. Min worked at Little Sister, as well as Kato, Kali, and The Nomad. Hanchic started as a ghost kitchen but today is a full service restaurant blending traditional Korean dishes with French techniques, Italian influences, and more.
Bolognese Mandu (“Doenjang” Bolognese, tofu, kimchi, scallion, cheese)
Mandu is a general term for Korean dumplings that consist of a savory filling wrapped in thin wrappers. The Bolognese Mandu are delicate dumplings filled with tofu, kimchi and scallion, and topped with a Bolognese sauce made with soybean paste.
Dweji Dubbap (spicy ground pork, egg yolk, umami rice, gim, Korean chives, jangajji)
Bap is the Korean name for cooked rice prepared by boiling. Different vegetables, seafood, and meats can be added and for the Dewji Dubbap has umami rice, spicy group pork, Korean chives, jangajji (Korean pickles in soy sauce), and topped with an egg yolk.
Ragu Tteokbokki (@luckyricecake, pork, kimchi, gochujang vinaigrette, EVOO)
Tteokbokki rice cake noodles look like spaghetti and are topped with a ragu of pork, kimchi, and gochujang vinaigrette (Korean hot pepper paste).
Bulgogi Risotto (Bulgogi, Arborio rice, Parmesan, Mozzarella cheese)
Beef Bulgogi and al dente Arborio rice are combined with Parmesan and Mozzarella for gooey, cheesy deliciousness.
Bone-in Galbi Jjim (braised beef short rib, soy glaze, assorted ssam and sauce)
Tender Korean braised short ribs in a soy glaze can be wrapped in lettuce with onions, jalapeno peppers, and sauces.
From bulgogi added to cheesy risotto to a Bolognese sauce on dumplings, the combination of ingredients and flavors are exceptional at Hanchic. This is a meal that left a lasting impression and I cannot wait to return.
2500 W 8th St.
Los Angeles, CA 90057